Matcha Recipe

Sift matcha

Sift 2 tsp (about 4 g) ceremonial matcha powder into a small bowl or matcha bowl using a fine mesh sieve to remove clumps and ensure a smooth whisking.

Heat water

Heat 60 ml water to about 80°C (175°F). If you don't have a thermometer, bring water to a gentle simmer and let it cool for 1 minute.

Add water and dissolve

Pour 60 ml hot water into the bowl over the sifted matcha. Using a bamboo whisk (chasen) or small handheld whisk, whisk briskly in an M or W motion for 15–30 seconds until the surface is bright green and a fine froth appears. If you prefer weaker tea, add up to 30 ml cold water and stir gently.

Sweeten (optional)

If desired, stir in 1 tsp sugar or your preferred sweetener while the matcha is warm so it dissolves evenly.

Heat or froth milk

Warm 200 ml milk on the stove or in a microwave until hot but not boiling (about 60–65°C / 140–150°F). If making a latte, froth the milk using a milk frother, French press, or whisk until velvety and slightly aerated. Stir in 0.25 tsp vanilla extract if using.

Combine with matcha

Pour the prepared matcha into a cup. Slowly pour the warmed milk over the matcha, holding back foam with a spoon if you want distinct layers, then spoon the foam on top. For an iced latte, fill a glass with ice cubes and pour the matcha over the ice, then top with cold milk.

Dust a light pinch (about 0.25 tsp) of matcha powder over the foam for presentation. Serve immediately. For iced preparations, serve with a straw and enjoy chilled.